Hopper with Cutting chamber For Heavy Duty 2 HP Commercial Stainless Steel Chili Onion Cutter Machine

Features

• Commercial-Grade Stainless Steel Construction: The entire assembly (hopper and chamber) is made from food-grade Stainless Steel, ensuring maximum hygiene, rust resistance, and easy cleaning.
• Heavy-Duty Compatibility: Designed to handle the high torque and sustained power of a 2 HP motor, allowing for the processing of hard and dense vegetables continuously.
• High-Volume Hopper: Features a generously sized inlet hopper, enabling efficient batch feeding and ensuring a continuous flow of ingredients into the cutting zone.
• Interchangeable Cutting Mechanism: The chamber is built to accommodate various interchangeable blade sets or discs (not included but compatible) for versatile cutting styles (dicing, slicing, julienning, coarse chopping).

Applications

• Industrial Kitchens and Catering: Essential for rapidly prepping large quantities of vegetables for large-scale cooking, reducing labor costs in catering halls and institutional kitchens.
• Spice and Condiment Manufacturing: Used for finely chopping chilies (green and red) and onions in bulk for making pickles, sauces, pastes, and other condiments.
• Restaurant Chains and QSRs (Quick Service Restaurants): Ideal for achieving consistent, high-volume prep work required for daily operations across multiple restaurant locations.
• Ready-to-Eat Food Production: Applied in factories making pre-cut salad mixes, fresh-cut vegetable portions, or prepared meal kits.

Usage

• Assembly and Security: Securely attach the cutting chamber to the main motor unit (2 HP) and insert the desired cutting blade/disc set into the chamber.
• Safety Check: Ensure the safety cover or guard for the hopper is correctly in place and any interlocks are engaged before switching on the power.
• Start-Up: Turn on the 2 HP motor, allowing the blades to reach full operating speed before feeding ingredients.
• Ingredient Feeding: Load pre-washed and partially trimmed ingredients (chilies, onions, etc.) into the Hopper, allowing gravity and the machine's internal design to guide them to the cutting area.
• Continuous Monitoring: Maintain a steady feeding pace, observing the output and the motor's performance to avoid overloading the machine.